How do you get fresh beef to eat hot pot?

500 grams of fresh beef, 2 slices of 1,000 sheets.

Excipients:

4 slices of ginger, 5 cloves of garlic, 1 small piece of cinnamon, 1 handful of Sichuan pepper, 2 white onions, 1 tablespoon of chili powder, 3 tablespoons of bean paste, 2 tablespoons of white vinegar, 2 tablespoons of light soy sauce, 3 tablespoons of cooking wine, 1 tablespoon of black pepper powder, 1 tablespoon of spicy fresh.

The preparation of beef hot pot is as follows:1. Sichuan pepper, cinnamon, garlic, green onion, and beef slices are ready for later use.

2. Stir-fry green onions, ginger, garlic, peppercorns and cinnamon in a hot pan with cold oil until fragrant.

3. After stir-frying until fragrant, add fresh beef, turn to high heat and stir-fry.

4. Fresh beef stir-fry will produce water, and the water should be fried dry.

5. After frying the water, the bottom of the pot is fragrant oil.

6. Add white vinegar, bean paste, cooking wine, spicy fresh, black pepper and chili powder.

7. Stir-fry over high heat until fragrant, as shown in the picture on the left. Add hot water to drown the beef, bring to a boil over high heat and reduce the heat to medium and cook for 25 minutes.

8. Put it in a container, put in the chopped thousand sheets, sprinkle with green onions and coriander.

9. The beef hot pot is ready, so share it with your family.

1. Prepare all the ingredients, cut the beef into pieces, cut the radish into pieces, slice the ginger, cut the dried chili pepper into sections, cut the coriander into sections, and cut the small red pepper into sections.

2. Blanch the beef in a pot under cold water, when blanching, put half of the ginger slices into the pot, put ginger and cooking wine to remove the fish, and remove the beef after blanching.

3. Pour cooking oil into the pot, add bean paste and dried red pepper to stir-fry the red oil after the oil is hot, and then add ginger slices and star anise to stir-fry to make the fragrance. Put the blanched beef into the pot and stir-fry, then add sugar and stir-fry evenly. Pour the water into the pot, then add salt to taste, when the water is boiling, pour it all into the electric pressure cooker, and press the beef button until fully cooked.

4. Take out the pressed beef, put it on top of the mushrooms, then pour in an appropriate amount of stewed broth, put the dried chili noodles, minced garlic and white sesame seeds on top of the beef, pour the remaining 10 ml of cooking oil into the wok, turn off the heat when the oil temperature is hot, and then pour it on the dried chili noodles, sprinkle with coriander and small red pepper and put it on the boiler to get ready to start.

Ingredients: 100 grams of white radish, 4 shiitake mushrooms, 200 grams of beefAccessories: 5 grams of shredded ginger, 5 grams of garlic slices, 1 coriander, 2 dried chili peppers, 5 ml of cooking oil, 1 star anise, 30 grams of bean paste, 5 grams of soy sauce, 2 grams of wine, 300 ml of water.

Step: Step 1Set aside garlic, ginger and coriander, cut the beef with mushrooms and radish, and mince the chili <>

Step 2Blanch the beef.

Step 3Put oil in a pot and add star anise, chili, ginger, garlic, beef, bean paste, soy sauce, cooking wine <>

Step 4Add water over medium heat for 30 minutes, add white radish, shiitake mushrooms, dried chilies, coriander step 5The beef hot pot is ready

You can wash off the blood and water to make a hot pot, or you can add green onions, ginger, and cooking wine to remove the fish. Zhongming

1. Choose an appropriate amount of fresh beef (such as beef tendon), wash and cut into large pieces;

2. Put the cut beef into a basin; Add cold water to soak in bleeding water; Change the water several times until the water is clear;

3. Prepare star anise, cinnamon, dried red pepper, ginger and garlic cloves;

4. Pour the beef into the pressure cooker, add an appropriate amount of cold water, and bring to a boil over high heat. Skimming off blood foam;

5. Pour in star anise, cinnamon and other accessories, add salt and dark soy sauce; Bring to a boil over high heat, cover and simmer for 40 minutes;

6. Wash the white radish and cut it into hob pieces. Pick and wash spinach, cabbage, etc. for later use;

7. Boil the beef, add the white radish, and bring to a boil over high heat;

8. Simmer over low heat for 20 minutes;

9. Transfer the boiled beef to a small hot pot and bring to a boil (by the way, add a few quail eggs to it);

10. Pour in spinach and cabbage and blanch it, remove it from the stove, put it on the hot pot, light the fire, and eat while cooking.

Beef is one of the common meats, beef is rich in protein, fat, vitamin B group, niacin, calcium, phosphorus, iron, cholesterol and other components, with the effect of nourishing qi and nourishing the stomach, promoting, and so on.

1. Nourishing Qi and Nourishing the Stomach: Beef is a product that nourishes the stomach and invigorates the Qi, and it is also a tonic for strengthening the body. Eating beef often, especially small yellow beef, can nourish the spleen and stomach, nourish qi and blood, strengthen muscles and bones, eat beef in the cold winter, have the effect of warming the stomach, and is a good product for the cold winter.

2. Promotion: Beef is suitable for patients after surgery, and beef meat is rich in iron, which can supplement blood loss, repair tissues, and promote wound healing, and it is also more suitable for patients with cardiovascular diseases to eat beef.

3. **: Beef is rich in protein and linoleic acid, linoleic acid can be used as an antioxidant to maintain muscle mass, and the protein content of beef is higher than that of pork, and the content of fat and cholesterol is less than that of pork.

Now that winter is here, beef hot pot can be described as a family delicacy. As soon as the hot pot is served, the atmosphere of eating comes, I didn't want to, but I came when I saw the hot pot appetite.

Preparation: beef, ginger, star anise, white radish, chili, soy sauce, sugar, salt, monosodium glutamate, salad oil, garlic, baby greens, fennel powder, rice wine, coriander.

1. Beef processing: choose high-quality beef (preferably beef leg meat), first cut the beef into small pieces of 2*2 cm, wash off the blood stains of the beef with water, and remove the part with tendons when cutting beef, and remove the cartilage and other parts that are not conducive to eating.

2. Put the cut beef in the clear and boil it over low heat for about 8-9 minutes, see how much time the beef can be adjusted appropriately, and then remove all the white foam on the water so as not to affect the taste. It is enough to cook until it is five mature, this step is mainly to remove foam, not cook, and put the cooked beef in a large bowl for later use.

3. Add water to the pot, generally half a scoop, put star anise, fennel, ginger, green onions, a small amount of rice wine, garlic, add an appropriate amount of sugar, salt, monosodium glutamate, etc., add fire to start the soup, wait for 30-40 minutes, and put the beef in the pot.

4. Prepare the white radish: Clean the white radish, cut it into small pieces, and put it in a large bowl for later use.

5. After the beef is put into the pot, it will be boiled for 20 minutes on low heat, and then the prepared radish will be stewed for another 5-7 minutes, and the hot pot in the pot will be poured into a large basin and a little coriander will be added on top.

6. Prepare the induction cooker and put it on the dining table, put the cooked hot pot on the induction cooker, heat it over low heat while eating, and add some dishes to it in the middle of eating, such as Chinese cabbage, vermicelli, tofu, etc.

Hello, I have seen your problem, and I am helping you find relevant informationHello, you can first cut it into thin slices to eat hot pot with the raw beef you bought, pour the appropriate amount of Sichuan pepper into the pot and roast it over low heat, and pronounce the Sichuan pepper as Sichuan pepper noodles. Then pour an appropriate amount of auxiliary ingredients into the beef and stir well, add an appropriate amount of starch to fully integrate with the beef, seal the stirred beef with plastic wrap, and put it in the refrigerator to stand (let it stand for more than four hours).

Hope this answer can help you.

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Choose beef hind leg meat, and then marinate it with egg white, baking soda, starch, and oyster sauce to be tender, the method is as follows:

Ingredients: egg whites, baking soda, starch, oyster sauce.

First, cut the beef strips and put them in a bowl.

2. Then pour in a little oyster sauce.

3. Stir well.

4. Add a little baking soda.

5. Then add the egg whites.

6. Add a little more starch.

7. Then grasp evenly with your hands and marinate for 20 minutes.

Beef tenderloin should be used to eat hot pot with beef, and the method is as follows:

Ingredients: 1000 grams of beef, 500 grams of white radish, 200 grams of shiitake mushrooms, 6 Chaotian peppers, 2 coriander, 1 small piece of ginger, 5 cloves of garlic, 2 star anise, 20 grams of bean paste, 10 ml of soy sauce, 8 grams of salt, 5 grams of sugar, 5 ml of cooking wine, 20 ml of cooking oil, 5 grams of chili powder, 5 grams of white sesame seeds, 1000 ml of water, 5 grams of dried chili peppers.

1. Prepare the ingredients.

2. Cut the beef into pieces, the white radish into pieces, the mushrooms into pieces, the ginger slices, the garlic into minced pieces, the dried chili peppers into sections, the coriander into sections, and the small red peppers into sections.

3. Blanch the beef in a pot under cold water, when blanching, put half of the ginger slices and cooking wine into the pot, put ginger and cooking wine to play a role in removing the fish, and take out the beef for later use after blanching.

4. Pour 10ml of cooking oil into the pot, add bean paste and dried red pepper to stir-fry the red oil after the oil is hot, and then add ginger slices and star anise to stir-fry until fragrant.

5. Put the blanched beef into the pot and stir-fry, then add sugar and extremely fresh soy sauce and stir-fry evenly.

6. Pour the water into the pot, then add salt to taste, wait for the water to boil, pour all the water into the electric pressure cooker, and select the beef key to press until fully cooked.

7. Blanch the white radish, then remove it for later use.

8. Blanch the mushrooms, remove them and put them on top of the white radish for later use.

9. Remove the pressed beef, put it on top of the mushrooms, and then pour in an appropriate amount of stewed broth.

10. Put the dried chili noodles, minced garlic and white sesame seeds on top of the beef.

Ten. 1. Pour the remaining 10ml of cooking oil into the wok, turn off the heat when the oil temperature is hot, and then pour it on the dried chili noodles.